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BW Businessworld

Shaken And Stirred

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Kandahar Martini 
The Oberoi, New Delhi
Grey Goose: 55 ml
Kandahar Infusion: 5 ml (this is taken from the Kandahar infusion recipe given below)
Gold dusted rose petals: 2
Kandahar Infusion Recipe: (the below recipe is provided for 40 portions)
Martini Extra Dry: 100 ml
Kewra: 20 ml
Red rose petals: 10
Mix all the ingredients and infuse overnight. The infusion is ready to use the next day.
Glass: Martini
Preparation: Add all the ingredients in a mixing glass over ice cubes. Stir well and serve in a chilled martini glass. Garnish the drink with two gold-dusted rose petals.
Pumpkin Martini 
The Westin Mumbai Garden, Mumbai
Vanila vodka: 60 ml, Irish cream: 15 ml, Pumpkin liquer or pumpkin spice syrup: 15 ml, Whipped cream: 1 bar spoon.
Glass: Martini
Preparation: Pour the Irish cream and vodka into a shaker with ice. Shake well. Add the pumpkin liquer or syrup and shake again. Fine strain into a chilled cocktail glass. Top with a spoon of whipped cream. Garnish with a cinnamon stick. 
Electric Avenue 
Vivanta By Taj, Gurgaon
White rum: 60 ml, Blue Curacao: 15 ml, Lime squeeze: 5 ml, Sugar syrup: 5 ml, Carbonated water: 60 ml, Tonic water: 60ml.
Glass: Collins
Preparation: Take a Collins glass filled with ice. Add rum and Blue Curacao. Squeeze one lime and pour some sugar syrup in it. Top up with half soda and half tonic water. Serve with lemon wedges.
Cointreau Teese 
Cointreau: 40 ml, 
Apple juice: 20 ml, 
Monin violet syrup: 15 ml, 
Fresh lemon juice: 15 ml
Glass: Martini
Preparation: Shake and strain into a Martini glass. Frost ginger around the rim of the glass.
Chola Elanee 
ITC Grand Chola, Chennai
Light white rum: 30ml
Malibu: 30ml
Coconut purée: 45 ml
Tonic water: 30ml
Sugar syrup: 15ml
Glass: Martini
Preparation: Add all ingredients into a shaker along with ice and shake. Fine strain into a Martini glass. Lace the rim with dried coconut powder and garnish with a coconut stick. 

(This story was published in BW | Businessworld Issue Dated 12-01-2015)